Southwest Egg Casserole with Cottage Cheese
This Southwest Egg Casserole is great for a crowd! With cottage cheese to make the eggs fluffy and add extra protein, salsa, black beans to add fiber, and cheddar cheese to tie it all together!
Equipment
Ingredients
- 12 large eggs
- 1 cup cottage cheese (I use Good Culture brand)
- ½ cup red onion, diced
- 1 cup spinach, chopped
- ½ cup black beans, rinsed and drained
- ¼ cup cilantro, chopped
- ¼ cup salsa (if very liquidy, drain some of the liquid off)
- 1 cup shredded cheddar cheese
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 350°F (175°C). Prep a 9x13in baking dish by spraying it with olive oil or cooking spray.
- Chop the red onion and spinach. Add a bit of olive oil to a skillet and heat on medium high. Add the red onion and saute for 3-4 minutes. Turn off the heat and add the spinach until it wilts. Set aside to let it cool.
- Combine the seasonings (smoked paprika, chili powder, garlic powder, kosher salt, and black pepper) in a small bowl. In a large bowl, whisk together the eggs first. Add the cottage cheese, cheddar cheese, seasonings, black beans, salsa, cilantro, red onion, spinach and baking powder. Stir to combine.
- Add the egg mixture to the baking dish. Bake in the preheated oven for 35-50 minutes or until the edges are set and the center is golden brown and barely jiggly. Bake time will vary depending on your oven. Let it cool at least 10 minutes before cutting it.
- Hint: Be sure to spray your baking dish before pouring the egg mixture in so that it doesn't get stuck to the pan!
Notes
Expert Tips
- Whisk the eggs first to make everything else easier to mix in.
- If you want it to be more fluffy, use a full fat cottage cheese. I use reduced fat but I don't mind that it's not as fluffy!
- If you're using a salsa with a lot of liquid, drain some of it off first.
- Let the red onion and spinach cool before adding it to the egg casserole.
- Combine the seasonings in a small bowl first to help them combine evenly in the egg casserole.
- Check in the oven around 35 minutes and every 5 minutes after. It's done when it's starting to brown at the edges and a toothpick or fork comes out clean when inserted in the center.
- Refrigerator - Store the leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave, oven, or air fryer.
- Freezer - Let it cool and cut it into squares that are your desired serving size. Store in a freezer-safe container in the freezer for up to 2 months. To reheat, thaw in the fridge and heat in the microwave, on the stove top, or in the oven or air fryer.
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊
Nutrition
Serving: 1 serving (makes 6 servings)Calories: 280kcalCarbohydrates: 11gProtein: 22gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 430mgSodium: 715mgFiber: 3g
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